Sorrel-and-Crab Souffle

Name: Sorrel-and-Crab Souffle
Total time: 1 h 15 min
Yield: Six servings
Cuisine: french
Ingredients: 1 teaspoon canola oil; 1 large baking potato (8 ounces); 5 packed cups sorrel, stemmed, washed and dried; 1/2 pound lump crab meat, picked over for cartilage; 1 teaspoons kosher salt; Freshly ground pepper to taste; 7 egg whites

By Molly O'Neill

Total Time: 1 hour 15 minutes
Rating: 3(10)
Comments: Read comments

Featured in: The Shell Game

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Ingredients

Yield:Six servings

1teaspoon canola oil
1large baking potato (8 ounces)
5packed cups sorrel, stemmed, washed and dried
½pound lump crab meat, picked over for cartilage
1teaspoons kosher salt
Freshly ground pepper to taste
7egg whites

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Use the oil to coat a 2-quart souffle dish. Set aside.
Step 2
Peel and cube the potato and boil until tender. Drain and place in a food processor. Add the sorrel and puree.
Step 3
Scrape the puree into a bowl and stir in the crab meat, salt and pepper. Stir in 3 of the egg whites. Whip the remaining whites to soft peaks and gently fold them into the crab mixture. Pour into the prepared dish and bake until set, about 40 minutes. Spoon onto plates and serve immediately.